The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families. Eaton Mary
is one of the most important of modern improvements. – Dyers, gilders, plumbers, refiners of metals, and artisans employed over or near a charcoal fire, are exposed to great danger from the vitiated state of the air. To avert the injury to which their lungs are thus exposed, it would be proper to place near them a flat open vessel filled with lime water, and to renew it as often as a variegated film appears on the surface. This powerfully attracts and absorbs the noxious effluvia emitted by the burning charcoal. – But if fresh air be necessary for those in health, much more so for the sick, who often lose their lives for want of it. The notion that sick people require to be kept hot is very common, but no less dangerous, for no medicine is so beneficial to them as fresh air, in ordinary cases, especially if administered with prudence. Doors and windows are not to be opened at random; but the air should be admitted gradually, and chiefly by opening the windows of some other apartment which communicates with the sick room. The air may likewise be purified by wetting a cloth in water impregnated with quick lime, then hanging it in the room till it becomes dry, and removing it as often as it appears necessary. In chronic diseases, especially those of the lungs, where there is no inflammation, a change of air is much to be recommended. Independently of any other circumstance, it has often proved highly beneficial; and such patients have breathed more freely, even though removed to a damp and confined situation. In short, fresh air contains the vitals of health, and must be sought for in every situation, as the only medium of human existence.
ALABASTER. The proper way of cleaning elegant chimney pieces, or other articles made of alabaster, is to reduce some pumice stone to a very fine powder, and mix it up with verjuice. Let it stand two hours, then dip into it a sponge, and rub the alabaster with it: wash it with fresh water and a linen cloth, and dry it with clean linen rags.
ALAMODE BEEF. Choose a piece of thick flank of a fine heifer or ox. Cut some fat bacon into long slices nearly an inch thick, but quite free from yellow. Dip them into vinegar, and then into a seasoning ready prepared, of salt, black pepper, allspice, and a clove, all in fine powder, with parsley, chives, thyme, savoury, and knotted marjoram, shred as small as possible, and well mixed. With a sharp knife make holes deep enough to let in the larding; then rub the beef over with the seasoning, and bind it up tight with a tape. Set it in a well tinned pot over a fire, or rather a stove: three or four onions must be fried brown and put to the beef, with two or three carrots, one turnip, a head or two of celery, and a small quantity of water. Let it simmer gently ten or twelve hours, or till extremely tender, turning the meat twice. Put the gravy into a pan, remove the fat, keep the beef covered, then put them together, and add a glass of port wine. Take off the tape, and serve with vegetables; or strain them off, and cut them into dice for garnish. Onions roasted, and then stewed with the gravy, are a great improvement. A tea-cupful of vinegar should be stewed with the beef. – Another way is to take about eleven pounds of the mouse-buttock, or clod of beef, or a blade bone, or the sticking piece, and cut it into pieces of three or four ounces each. Put two or three ounces of beef drippings, and two large onions, into a large deep stewpan; as soon as it is quite hot, flour the meat, put it into the stewpan, and keep stirring it with a wooden spoon. When it has been on about ten minutes, dredge it with flour, and keep doing so till you have stirred in as much as will thicken it. Then cover it with about a gallon of boiling water, adding it by degrees, and stirring it together. Skim it when it boils, and then put in a dram of ground black pepper, and two drams of allspice. Set the pan by the side of the fire, or at a distance over it, and let it stew very slowly for about three hours. When the meat is sufficiently tender, put it into a tureen, and send it to table with a nice sallad.
ALE, allowing eight bushels of malt to the hogshead, should be brewed in the beginning of March. Pour on at once the whole quantity of hot water, not boiling, and let it infuse three hours close covered. Mash it in the first half hour, and let it stand the remainder of the time. Run it on the hops, half a pound to the bushel, previously infused in water, and boil them with the wort two hours. Cool a pailful after it has boiled, add to it two quarts of yeast, which will prepare it for putting to the rest when ready, the same night or the next day. When tunned, and the beer has done working, cover the bung-hole with paper. If the working requires to be stopped, dry a pound and a half of hops before the fire, put them into the bung-hole, and fasten it up. Ale should stand twelve months in casks, and twelve in bottles, before it be drank; and if well brewed, it will keep and be very fine for eight or ten years. It will however be ready for use in three or four months; and if the vent-peg be never removed, it will have strength and spirit to the very last. But if bottled, great care must be taken to have the bottles perfectly sweet and clean, and the corks of the best quality. If the ale requires to be refined, put two ounces of isinglass shavings to soak in a quart of the liquor, and beat it with a whisk every day till dissolved. Draw off a third part of the cask, and mix the above with it: likewise a quarter of an ounce of pearl ashes, one ounce of salt of tartar calcined, and one ounce of burnt alum powdered. Stir it well, then return the liquor into the cask, and stir it with a clean stick. Stop it up, and in a few days it will be fine. See Beer, Brewing.
ALE POSSET. Beat up the yolks of ten eggs, and the whites of four; then put them into a quart of cream, mixed with a pint of ale. Grate some nutmeg into it, sweeten it with sugar, set it on the fire, and keep it stirring. When it is thick, and before it boils, take it off, and pour it into a china bason. This is called King William's Posset. A very good one may however be made by warming a pint of milk, with a bit of white bread in it, and then warming a pint of ale with a little sugar and nutmeg. When the milk boils, pour it upon the ale; let it stand a few minutes to clear, and it will make a fine cordial.
ALEGAR. Take some good sweet wort before it is hopped, put it into a jar, and a little yeast when it becomes lukewarm, and cover it over. In three or four days it will have done fermenting; set it in the sun, and it will be fit for use in three or four months, or much sooner, if fermented with sour yeast, and mixed with an equal quantity of sour ale.
ALLSPICE, used as an essence, is made of a dram of the oil of pimento, apothecaries' measure, mixed by degrees with two ounces of strong spirits of wine. The tincture, which has a finer flavour than the essence, is made of three ounces of bruised allspice, steeped in a quart of brandy. Shake it occasionally for a fortnight, and then pour off the clear liquor. A few drops of either will be a grateful addition to a pint of gravy, or mulled wine, or in any case where allspice is used.
ALMOND BISCUITS. Blanch a quarter of a pound of sweet almonds, and pound them fine in a mortar, sprinkling them from time to time with a little fine sugar. Then beat them a quarter of an hour with an ounce of flour, the yolks of three eggs, and four ounces of fine sugar, adding afterward the whites of four eggs whipped to a froth. Prepare some paper moulds like boxes, about the length of two fingers square; butter them within, and put in the biscuits, throwing over them equal quantities of flour and powdered sugar. Bake them in a cool oven; and when of a good colour, take them out of the papers. Bitter almond biscuits are made in the same manner, except with this difference; that to every two ounces of bitter almonds must be added an ounce of sweet almonds.
ALMOND CHEESECAKES. Blanch and pound four ounces of almonds, and a few bitter ones, with a spoonful of water. Add four ounces of pounded sugar, a spoonful of cream, and the whites of two eggs well beaten. Mix all as quick as possible, put it into very small pattipans, and bake in a tolerable warm oven, under twenty minutes. Or blanch and pound four ounces of almonds, with a little orange-flower or rose-water; then stir in the yolks of six and the whites of three eggs well beaten, five ounces of butter warmed, the peel of a lemon grated, and a little of the juice, sweetened with fine moist sugar. When well mixed, bake in a delicate paste, in small pans. Another way is, to press the whey from as much curd as will make two dozen small cheesecakes. Then put the curd on the back of a sieve, and with half an ounce of butter rub it through with the back of a spoon; put to it six yolks and three whites of eggs, and a few bitter almonds pounded, with as much sugar as will sweeten the curd. Mix with it the grated rind of a lemon, and a glass of brandy; put a puff-paste into the pans, and ten minutes will bake them.
ALMOND CREAM. Beat in a mortar four ounces of sweet almonds, and a few bitter ones, with a tea-spoonful of water to prevent oiling, both having first been blanched. Put the paste to a quart of cream, and add the juice of three lemons sweetened; beat it with a whisk to a froth, which take off on the shallow part of a sieve, and fill the glasses with some of the